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sliced cranberry orange pork tenderloin
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Cranberry Orange Pork Tenderloin

Cranberry Orange Pork Tenderloin is slowly cooked to tender perfection and topped with a delicious cranberry, orange, and brown sugar sauce.
Course Main Course
Cuisine American
Keyword Cranberry Orange Pork Tenderloin
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 39 minutes
Servings 6 servings
Calories 553kcal
Author Catalina Castravet

Ingredients

  • 1 3 lb pork tenderloin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Olive Oil
  • 1 16 oz cranberries fresh or frozen
  • 1/2 cup orange juice
  • 1/3 cup chicken broth
  • 1/4 cup brown sugar
  • 1/2 cup maple syrup
  • 1 orange zested and juiced
  • 1/8 cup balsamic vinegar
  • sprigs of fresh rosemary

Instructions

  • Season the tenderloin with salt and pepper. Set aside.
  • Place a large frying pan over medium heat, add oil, and once hot, brown each side of the tenderloin.
  • Place the meat in the slow cooker, and turn the temperature to low.
  • In a small saucepan, combine the cranberries, orange juice, chicken broth, brown sugar, and maple syrup. Stir and bring to a boil.
  • Cook the mixture for about 5-8 minutes or until the cranberries begin to split. Reserve about ½ cup of cranberry sauce for serving in a separate small bowl.
  • To the remaining sauce, add the orange zest and balsamic vinegar. Stir until well mixed, and add the sauce on top of the tenderloin in the slow cooker.
  • Cook on low for 4-5 hours, or until the pork internal temperature reaches a minimum of 145 degrees F.
  • Let the pork rest for 10 minutes before slicing and serving.
  • Serve it topped with the reserved ½ cup cranberry sauce and additional orange zest if desired, and garnish with rosemary sprigs.

Video

Nutrition

Calories: 553kcal | Carbohydrates: 43g | Protein: 63g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 407mg | Potassium: 1428mg | Fiber: 4g | Sugar: 33g | Vitamin A: 145IU | Vitamin C: 34mg | Calcium: 75mg | Iron: 3mg